Canned Shredded Beetroot Recipe (Lithuanian Pickled Beets)
Looking for a fun way to enjoy the earthy flavor of beets year-round? This canned shredded beetroot recipe brings out the perfect balance of sweet and tangy, making it a great addition to salads, sandwiches, or even as a side dish. And most importantly, we use these beets to make Lithuanian Pink Soup! A classic Lithuanian recipe, it’s one of my favorite ways to preserve the vibrant flavors of fresh beets. Grab your jars and get ready for some happy canning!
Ingredients
- 1 lb (500g) raw beetroot
- 2½ cups (500 ml) water
- ½ cup (115ml) apple cider vinegar 9%
- ½ cup (100g) white granulated sugar or caster sugar
- ¾ tablespoon rock salt
Instructions
- Boil beetroot in a pot of water until just tender.
- Drain and leave the beets to steam and cool down in a colander.
- Peel and coarsely grate the beets (or shred them in a food processor).
- In a clean pot, add the water, vinegar, sugar and salt and heat over medium heat until sugar and salt dissolves.
- Then add the shredded beetroot and leave to simmer for 15-20 minutes.
- Without delay, spoon the beets into sterilized jars topping each up with the pickling liquid.
- Immediately wipe down the rims of the jars and screw the lids on tightly.
- For Storing In The Fridge: Let the beetroot cool down on a kitchen counter for 24 hours, then transfer them to the fridge.
- For Storing At Room Temperature: Place shredded beetroot jars in a canner or large pot (for safety, make sure to place a small wire rack at the bottom, so that the jars do not directly touch the pan).Pour boiling water over the jars so that the water is at least 2 cm (1 inch) above the lids of the jars. Bring it to a gentle simmer and carry on simmering for 10 minutes. Carefully remove jars from the water using a pair of silicone tongues. Leave them at room temperature undisturbed for 24 hours. The lids (especially the ones with a tamper proof feature, will be puffed op to start with, and will pop inwards as the jars cool, indicating proper seal). After 24 hours, move the jars to a cool dark cupboard.
- Leave the beetoot to mature for at least one month before opening.